Cornell White Bread

2 pk rapid rise yeast
3 c warm water, 105 115 degrees
1/3 c honey
3 c all purpose unbleached flour
1/2 c soy flour
3/4 c non fat dry milk powder
3 T wheat germ
2 T oil
2 t salt
4 c all purpose unbleached flour, up to 5 cups

Combine yeast, warm water & honey; stir to dissolve yeast. Combine 3 cups flour, soy flour, milk powder & wheat germ in a large bowl.
Stir in yeast mixture, beat until smooth.
Add oil, salt & enough remaining flour to make a soft dough. Turn out onlto lightly floured surface; knead until smooth & elastic, about 10 minutes. Please in greased bowl, turning to grease top. Cover; let rise until double, about 45 minutes. Punch down, let rise again for 30 minutes. Punch down, divide dough in half.

Shape into loaves; place in greased 9x5x3 loaf pans. Cover; let rise until double. Bake in preheated 350 oven 50-55 minutes or until done. Cool out of pans on wire racks. Tops may be brushed with milk and sprinkled with wheat germ prior to baking if desired.